Pasta with creamy pumpkin sauce (and the winner of A.F.R.)
Happy Valentine’s Day to all! I hope you get much love today! Peanut is sharing his love with one of you. The winner of a copy of the wonderful cookbook Appetite for Reduction is Robyn! Congratulations!!! The winner was chosen through the random number generator and Robyn was the lucky 22!
For tonight’s dinner I am sharing with you my favorite recipe of pasta with creamy and spicy pumpkin sauce! This dish is ideal for Valentine’s dinner as it’s sweet – the way your valentine is – and spicy… the way love is!
1 small pumpkin
2 TS olive oil
1 can light coconut milk
1 cup of water (reserved from the pasta)
1 small red onion finely chopped
1 ts salt
1 TS nutritional yeast
freshly ground pepper
2 cloves garlic minced
Cook pasta according to the package directions and reserve one cup of water for the pumpkin sauce. Preheat the oven at 180C/350F. Cut the pumpkin in two and place it in a baking sheet. Add 2 cups of water and place it in the oven for 30 minutes. Let it cook for 30 minutes until it softens. Remove from the oven, let it cool, scoop the pumpkin out and blend until smooth. In a pot heat olive oil over medium heat. Add onion and garlic and saute until brown. Add the pumpkin puree, the light coconut milk and half cup of the reserved water. Stir until heated through 3-5 minutes, add the nutritional yeast and salt, lower the heat and simmer for 5-10 minutes. If the sauce is too thick add another the other half cup of the reserved water. Add pasta in the pumpkin sauce and mix well. Serve with freshly ground pepper.